Toast the Coconut: In a skillet over medium-low heat, add shredded coconut and toast for about 3–5 minutes, stirring constantly. Once toasted, remove from the heat and set aside to cool.

Prepare the Pineapple: Cut off the top and bottom of a ripe pineapple, slice off the outer skin, and cut into bite-sized cubes. Place into a large mixing bowl.

Slice the Kiwis: Take two ripe kiwis, slice them in half, and scoop out the flesh. Cut into small pieces and add to the bowl with pineapple.

Prepare Fresh Mint: Gather a handful of mint leaves, roll together, and slice thinly. Add to the fruit mixture.

Make the Dressing: Zest two limes, then juice them. Whisk lime juice with honey until smooth.

Combine Ingredients: Pour the dressing over the fruit in the large bowl. Toss gently to coat without mashing the fruit.

Chill Before Serving: Cover and refrigerate for at least 15 minutes to allow flavors to blend.

Serve with Coconut: Remove from fridge, toss gently, and sprinkle toasted coconut on top before serving.